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Ingredients
  • 3 cups broccoli florets
  • 2 tablespoons olive oil
  • kosher salt and pepper
  • 8 ounces cavatappi pasta (or any noodle you like!)
  • 4 garlic cloves, minced
  • 1 cup ricotta cheese
  • 1 tablespoon freshly squeezed lemon juice
  • ½ to ¾ cup reserved pasta water
  • crushed red pepper flakes, for topping
  • parmesan cheese, optional, for sprinkling
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